Homemade Greek Yogurt 🍨 Ingredients: 6 cups of milk 1/4 cups plain Greek yogurt Add milk to a pot on medium heat, warming it up to 185°F Then set the pot in a cold plunge until the milk cools down to about 90 to 100°F Add one cup of that warmed and cooled milk to the yogurt container. Add the remaining pot of milk to a warmed, but turned off and unplugged crockpot, then pour the yogurt and milk mixture into the crockpot. Wrap the crockpot in a towel and leave it undisturbed on the counter for nine hours. (8-10 hours works) After nine hours grab a bowl, set a strainer inside the bowl and a cheese cloth (folded 4 or 5 times) into the strainer. Pour the gooey substance from the crockpot into the cheesecloth, then set the strainer and bowl in the refrigerator for another nine hours to strain the liquid out (which increases the protein content and removes the whey). After nine hours, pour your creation back into a yogurt container and now you have your very own, thick and creamy, homemade Greek yogurt 🍨✨ *Straining the yogurt takes it from regular to Greek yogurt **Once you strain it, your yogurt will have about double the protein content per serving of the milk you use
@@merrinana6637oh no! I have not experienced this, but maybe straining it a bit longer would help. I’ll be making a more in-depth RU-vid video showing exactly how I do it soon so hopefully that’ll help!
@@hmos1855it has a much richer taste than store-bought plain yogurt, but at the end of this process I like to add a splash of vanilla and a little maple syrup for sweetness and flavor and it turns out to be the BEST vanilla Greek yogurt I’ve ever had 🙌🏻
This is how we make homemade yogurt in Lebanon as well. The process is called secondary fermentation. But the first step usually gets us Laban (yogurt), which we eat regularly as a side dush or use as an ingredient in cooking. Then, after straining, we get Labneh, which is a delicious yogurt paste we eat for breakfast! Sahtein!
The whole process is so over. She wasted 3-4 utensils lol. We can add chillies to a small glass of warm milk to make a fermentation starter. Once you have the milk fermented, then you can use that as a starter for a larger batch
Why don't you start small? Generally Indians make yogurt everyday during Summer, and tbh if you live in a hot climatic area, you don't even need to cover it with towel And one more thing, making it really hot and then cooling it down is also not necessary, just make your milk luke warm, add the starter(which is a lil bit of yogurt itself), and leave it overnight, and if you stay in a cold climatic area, cover it with towels as shown in the video, and keep it in a warm place, And you're done :D Have a happy yogurt!
Same. My reason is mainly that I think Yoghurt is disgusting. I do force myself to eat it bc its healthy and its better than what I was eating for breakfast before, but I legit HATE it😂 My dad and I will just eat one plain, unsweetened Yoghurt in the morning (I also have some fruit usually) And before anyone says anything, I actually dislike Yoghurt with flavourings even more bc it just takes longer to eat😂 this way I can just get it out of the way
Yes and will just buy more yoghurt, I feel like you are not saving anything by buying all that milk to make this, let alone the time and cleaning involved no thanks
People be careful when doing this ,if you mess up and take shortcuts or don’t use clean containers you will sleep in the bathroom ,our stomach and liver work together like a laboratory ,I do NOT wish anyone to go through this ,in worst case scenario you can experience organ failure ,which can be fatal .
@@Jacqueline-nk1ptbuttermilk comes from whipping cream until the fat separates from the liquid content giving you butter and buttermilk. So no not synonyms but somewhat of a similar concept
✨Pro tip: if you start this process around noon on a Saturday then it will be ready to go in the fridge around bedtime and when you wake up on Sunday it’ll be ready to eat! 😋
Viewers, please remember to use REAL Greek yogurt to start this. Most yogurt labelled "Greek" in the supermarket is just regular yogurt with chemical thickeners added. If it says "low-fat" or even worse "non-fat", it is NOT real Greek yogurt. The fat is literally the thing that makes it Greek yogurt!
We only buy yogurt once the start of every summer. For the next 4 months, its homemade. Saves the gas money to make a trip to the grocery store as milk is delivered to our house on a daily basis.
I used to do this after my grade 11 biology teacher taught us how. To keep it warm I was told to put it in the oven with just the light bulb on, which was warm enough. Worked good
As an Indian, this is staple in a Indian household, and we never buy store bought yogurt. And even though it seem tedious because of the waiting time ITS NOT.
We indians have been doing it since ages.. Now just add this yogurt to a blender with some sugar and water .. Blend for 10 secs and there you have your own lassi.If you want mango lassi, you will have to add mango to the blender. You can also top it up with some dry fruits.. It tastes amazing 🎀
@@jaidenbrink I'm sorry I don't know what rice pudding is. We just combine steamed rice with yogurt and add raw sugar in it. We don't cook them together
@@Curry_Tales2107 en.m.wikipedia.org/wiki/Rice_pudding Here’s the Wikipedia article about rice pudding…however, i didn’t realize there were so many different varieties. Maybe yours is in the list?
@@jaidenbrink Thank you for sharing the link, I read it and yogurt rice is not on the list. From what I understood, puddings are made with milk and are considered desserts, while yogurt+rice+ sugar is a course of a meal, or sometimes a complete meal if you're not too hungry
@@Curry_Tales2107 further down there are descriptions of rice puddings that are savory/for regular meals instead of desserts. But, yeah, i guess it’s just a similar concept/dish, but not included with rice pudding.
My mom always makes homemade yoghurt and its a cycle which is very sustainable and it tastes the best. So, you can say that i am eating the same yoghurt culture since i was a lil baby🫶
This is how we Indians make yogurt at home for our everyday use. Our yogurt (plain) with rice mixture with a pinch of salt is the ultimate recipe to beat the heat, end any meal! 🥰
The fermented yoghurt has some cream on top. Blend that cream and you'll have butter and buttermilk. Boil that butter and you have clarified butter aka ghee. I'm Indian and we only ever buy milk and make our own yoghurt, butter, buttermilk and ghee at home
@@maya_void3923You could've just used Google to figure it out instead of leaving an expletive laden comment here. And the commentor literally wrote what ghee is in their comment, it's clarified butter.
@@sushmitaraodesaraju6330 Sometimes you just wanna ask another human, and some people just curse a lot. Hell, I do both all the time. But yeah they didn't read the original comment lol
@@MaximusChivus But it's quicker to use Google though. Literally takes seconds, instead of waiting for a reply that may never come. But yeah, we humans are weird as hell, so who knows why we do anything 🤷.
We make yougurt (Dahi) the same way but we dont strain it out in the end. So those that think its a long process to strain it out at the end can avoid that step and eat it right away once set. The liquid (whey) is actually quite healthy to consume and tastes quite good along with the curd. But incase you'll do strain it, then that liquid can be used to make Chapati/ Roti dough or even used it in the process of baking!
@@KaTe-cj5cs i personally haven't seen someone use glazed pots for this, but I don't think it really matters. my family uses non glazed ones because it gives the yogurt/curd a really nice earthy, raw taste. you could try it yourself and see which one you prefer. and i would recommend letting it sit in some place warm. i just let it sit in the microwave overnight (turned off obviously lol)
@@KaTe-cj5cs some of us use traditional terracotta pots...but if you can't find terracotta utensils that you can be sure are food safe, normal glass containers work too... terracotta pots soak up that extra moisture so it allows to skip the cheese cloth step...
Suggestion for the drained liquid. It is Whey and very good for your health. For BAKERS: use it as liquid (water/milk) replacement in bread recipes, also biscuits, pizza dough, etc. It gives a tangy taste to no-knead bread - similar to sourdough. It can be used in cookies, muffins and cakes too, when a tangy flavor would complement, like lemon cake. Use it with flour to make sourdough starter. For COOKS: use it as milk/buttermilk replacement. For example- buttermilk fried chicken. Also as a base for meat marinade. It softens/tenderizes the meat. Good for chili and to finish cold soups. Use it to make soup broth. Add part or all replace all water for Rice or boiled vegetables. Use to make fermented vegetables and pickles. Can be added to homemade mayo to extend frig life or use directly in the recipe to make fermented mayo that lasts at least a month in the frig. For DOGS: use it to make their treats or add a little bit to their kibble to soften it. Can be frozen in ice cube trays with fresh fruit slices (like strawberries) for summer treat. For Gardeners: use it as a fertilizer. Can be added to compost tea or watered directly on the plant/soil. For HEALTH: add some to your smoothies, fruit juice, protein shakes, cook your oatmeal. Can be used in post-workout recovery drink. There are many tested recipes to search. Or just be creative and experimental on your own, if you like creating. For BEAUTY: Used as a hair growth and strengthener. Good for skin treatment. (Search for directions) YOGURT STARTER: Freeze the whey water in small batches, or ice cube trays and use as next batch starter culture. (Search for directions/amounts. I tend to use double the amount of liquid. If the directions suggest 1 tablespoon yogurt, Id use 2 T. or more of liquid whey. I dont think you can have too much whey though.🤷♀️) Just a short list to give you an idea of whats wasted when liquid is discarded. Kingarthurbaking website has an excellent article on uses, too. Also, watch Alton Brown use electric blanket to make yogurt.
Tbh you don’t really have to do that last part with the cheese cloth. It tastes the same regardless, its just a different texture. The juices you strain out isnt bad for you or anything, and tastes just as good.
In Turkey, we do this all the time as we eat yogurt with most meals and we do not strain it. It just swims in a sour pool and that is fine most of the time
Yes! That’s the difference between normal yogurt and Greek yogurt. :) Greek yogurt is strained to remove the whey, while normal yogurt is not. There are also different health benefits to both forms. Greek yogurt has higher protein, less sugar, and much lower levels of lactose (making Greek yogurt safer for people who have lactose intolerance, though it depends on how sensitive a person is). However, unstrained yogurt has higher potassium and calcium, so there are benefits to leaving in the whey. :)
@@princessariaHow can Greek have higher quantities of something when you take the whey away? This comment seems like a load of bs. If both Greek and normal yoghurt are made from milk then wouldn't they have the exact same quantities of nutrients except what is removed with the whey? So logically speaking Greek Yoghurt cannot have any benefits that normal yoghurt does not have. It's just creamier because there isn't a lot of whey. That is all.
@@debdeepchattoraj8684She was noting the differences per serve, per spoonful, per 100ml, etc. “According to Tristan Zuber, Dairy Processing Specialist at Cornell, “For every four pounds of Greek yogurt manufactured, about three pounds of acid whey is produced,” (Dirt to Dinner, 2017). This means that on our supermarket shelves, strained (Greek) yoghurt can have close to double the level of protein that non-strained (regular) yoghurt has. @princessaria
I dont normally leave comments however I wanted to point out just how detailed an easy to follow your instructions are! Thank you for this digestable knowledge!
This is actually true. You don't need a crockpot either, just a warm place to forget it, and strain if you want to thicken it but no need if you don't. Leave it longer if you want it more sour, and less time if you want it more mild. Don't throw away the whey! You can use this tangy liquid for baking or as a base for sauces.
The straining is what makes it a greek style yogurt as the instructions indicate. Greek style yogurt is strained yogurt by definition. If you don't strain it, you have just the standard unspecified yogurt style.
Tell us more about it. Full cream powdered milk I assume, then does water to powder ratio matter? We do not have much pasture lands here so dairy products are quite expensive except for powdered milk. Cheers from the Philippines.
If you have an original Instant Pot, it has a yogurt setting. It takes two steps - 1) heat the milk, 2) stir in yogurt - and it works very well. I was shocked when I read the newer ones don’t have this setting. The drained liquid is whey and is very good for you too. Add it to smoothies or soup or you can feed it to your plants.
The correct proportion should be 200cc of yoghurt for every litre of milk for a first batch. Always use regular milk with lactose. Also, warm the milk below 50°C, if you go above that you will kill most of the bacteria and the yoghurt will be more liquid than solid.
I worked with an Indian family and they made yogurt every day. Something about eating the yogurt whey with white rice brings back memories every time. I like Greek yogurt, but wow, something about yogurt with the strained whey liquid is just soooooo good!! 😊❤
Yogurt, white rice, a little bit sambar to turn it a very pale orange, some spicy chips if you’re feeling fancy. Comfort meal, among the best in the world
its called being dumb for wasting time. imagine going through all this when u can buy a fresh tub of greek yogurt that you can instantly eat for 2 bucks instead of 3 hours doing this, 10+ hours waiting, 6 things to clean, several gallons of water wasted, and 2 gallons of milk for $8
@@user-hq5ev8fy1f maybe it's you who's dumb for writing such a long hateful comment when you could be doing something useful as per your words. Also it doesn't take long. Maybe you're just too dumb to understand that the waiting time can be used to do anything else and you don't have to just sit around and wait for it to be done. And it's literally 3 things to be washed. Takes what, like 5 minutes. And for your information some people just enjoy doing things. They spent every day in a good sense. Not like you, always mumbling and fumbling and always being so miserable. It's truly pathetic to be you. 😔
@@jami9923 Quick question. You have the internet, an infinite source of info, at your fingertips. Why is your first thought "I'm going to ask a random person in a RU-vid comment section" instead of "I'm going to google this very easily searchable question" like someone with more than 2 braincells in their head? Btw there are 16 cups in a gallon. I found that out by googleing "cups in gallon". It took me approximately 10 seconds. 😒
As soon as you finished straining the yogurt, I actually shouted, "No Whey!" I'm not proud of how funny I thought it was. 😂 Thanks for the tips, Megan! I'll definitely have to try this. ♥️
We do this every night at my home. Its called thayir in tamil nadu, india. Has lots of probiotics and good vitamins. We add that to rice to make curd rice❤ Edit: thank you for the likes and insights🫶🏾
@@Ms.Blaaaayoghurt and curd are the same. The one she made here is Greek yoghurt which is different than plain yoghurt/curd. Greek yoghurt has 95% water extracted out so gram-to-gram it has higher protein content than regular curd/yoghurt
@@keerthichandra376 "Yogurt and curd are both dairy products made from milk fermentation.While curd is formed by allowing milk to naturally ferment, using bacteria already present in the environment or the milk itself. In contrast, yoghurt is produced through the intentional introduction of specific bacterial strains, predominantly Lactobacillus bulgaricus and Streptococcus thermophilus." I don't know this is what Google told me .
@Ms.Blaaaa I totally agree with you. The process of filtration is meticulous, whereas we just add a bit of curd to a jar of milk and keep it overnight outside fridge. The next day, viola! Curd😂
@Ms.Blaaaa also yogurt is a researched and produced food product with good gut bacteria preserved at a particular temperature, whereas curd is just homemade
She does a really long process. If you have an instapot, just heat the milk there already, put the yogurt, put the lid back and leave in the counter (off) overnight, will be ready in the morning. Not straining like she did will just make a lighter drinkable version, but is the same thing and all you did was go heat the milk.
A cool concept. I will never even slightly attempt this, that's a lot of time and effort that could be spent doing other things more productive, enjoyable, or both.
just a fun fact: we Turkish people don’t drain out the juice (the last step in the video) and just consume it as it is! also I think most of the Turkish households make their own yogurt instead of buying.
My grandmother used to make it from her previous batch of yoghurt! She always kept a little bit back, and I stead of a thermometer used her pinky to determine the milk temp 😂😂 "Ah, look, it burns a little so the milk is too hot" said the same person who used to grab cutlets out of bubbling oil with her bare hands 😭 Thank you for giving us actual temperatures !
use your finger, it should be hot enough so that you feel burning sensation but not that hot that you cant keep your finger in it for 10 sec. that temp is perfect. In hot weather we get perfect yogurt in 6-7 hrs over kitchen counter. In colder weather you may need to keep it somewhere warm or covered with thick cloth. keeping inside a switched off oven works well too.
In India, in my region, everyone makes their own yogurt twice everyday. Yogurt was never something that could be 'purchased' until very recently. I've tasted yogurt all around the world but my most favorite is my mom's yogurt. It's the best.
6 Cups of 2% Milk costs $4 Cdn, plus using 1/4 cup of yogurt costs another $0.50... A 750 g (3.17 cups) container of yogurt costs $5.50 (roughly). By evaporation and solidification, it looks like that may be 1 Litre (4.23 cups container of yogurt). So, maybe $1 cost savings by making it yourself, if you don't include Time. Experience would be priceless. If you eat a lot of yogurt, it may be worth your Time. I'm gonna get mine from Costco though. haha Thank you so much for the knowledge.
People are so allergic to getting up and making something these day, it is weird to me ngl. These things are done by normal people for centuries, doing a bit of work for something good won't be world ending i promise.
What's the benefit? It won't be world ending but it's not world bettering either. Looks like a fun time with the children, once. But then? why can't I just buy it?
This is so weird! Tonight, I realized I only had a little bit of yogurt left. I put it back in the fridge and told myself I needed to get more. Then, as I opened RU-vid your video came up 👀😂
This literally just happened to me no more than 2 hours ago! Also, her name is Megan, your name is Megan, and my older sister’s name is Megan. I guess fate wants me to try this 😂
this is done almost every other day in brown households. in india we call it “dahi jamana” which means freezing the yoghurt. we usually eat dahi(yoghurt) with every meal
This is great. My mom taught me to make yogurt. But i usually let it sit in the pot for 24 hours so I am very impressed you were able to make it in just 9.
@@AlliesWayI mean she complicated it. All you have to do is - boil the milk till it fluffs up then let it cool … add the left over yogurt .. and pop in the oven overnight with the light on …. Voila you have yogurt
We did this for our science class! Everyone had to make yoghurt from scratch at home for our Biology project. The chapter was "Using Microorganisms". Although some clearly cheated by buying yoghurt from stores and placing it in bowls from home.
This is how we have curd in India, we do it every night, eat it next day and repeat it every day! Btw if you add a bite sized coconut piece while fermenting you'll get much thicker yogurt.
So, easy way. Get a preferably fresh milk, boil it. Temperature does not matter, when it starts to bubble turn it offffff. Cool it down, it does not need ice bath. Put 1 tbsp yogurt per liter preferably full tbsp. Put it in a container better if glass and the cover but still let it breathe and make sure it’s not a large container. Then wrap in a blanket. Usually it takes 4 hours but when you check it and it’s too runny keep if for another hour.
@@BurhBurhBurhif it’s ultra pasteurized you don’t need to boil it , but it needs to be lukewarm. Non ultra pasteurized milk needs full boiling, else yogurt won’t set
My mom does this every 2-3 days. It’s so darn hot in India right now and we eat a lot of Yoghurt/Curd. She keeps aside a spoon or two of curd from her current batch to make a new batch.
Simpler process, heat the milk in microwave for 5-6 minutes or more based on how much milk. It should bubble, and then let it cool to a little higher than luke warm. Add the yogurt and leave it in an oven with light on. It should be done in 6-8 hours. Very low effort, you dont need a crockpot and 5 utensils to make a simple yogurt
We afghan love homemade yoghurt and we always make it at home. Boil the milk, cool it and add 1 tbsp of organic yoghurt and leave it over night. Then we let sit in the fridge for 6 hours and it's yummy and delicious
Just boil the milk, when it's lukewarm add it to 1 spoon yogurt, leave at room temp (25-30 C) for 4-5 hrs and done... Not so many instructions required....
@@kauigirl808 I guess if you want Greek yogurt then you have to strain, else not required. Personally I didn't find any diff between yogurt and Greek yogurt, it is just a bit thick I guess.
The thick goey substance is actually called curd in India. U can have it with some rice with some salt . Trust me it is really tasty , please do try . U might like it
@@ThatEmoGirl No, shilpasatish does not understand the difference. Curd is made from lactic acid based bacteria and has a higher lactose content than yogurt as it does not break down the lactose. Yogurt is made from different bacteria, results is a lower lactose content and is thicker in consistency. Yogurt has higher amounts of probiotics. They also taste very different and are used differently. Curd lends itself more to savoury dishes.
@@denhafiz1860not exactly, that’s whey powder which is like a concentrated dried out version of the whey water, much higher in protein. whey like this is only 0.8% protein
Every Indian home used to make yoghurt like this almost every other day. But now most have moved to buying packaged ones which are not very rich in pro-biotic.
Do you feel special now? Everyone has different cultures and predominate skills sets from those cultures. These videos aren’t aimed at you. Y’all are genuinely so silly and self absorbed 😂
@@mac-mysticif you think this yogurt preparation is tedious… then you have no idea about the rest of the cuisine… even employed parents do this and more for their family. Of course sometimes people slack and buy from the stores. But it can never beat the homemade preparations by any scale.
If you have an Instant Pot, you can do this almost automatically. It has a dedicated button, and you can do it overnight and enjoy in the morning! Just pop into the fridge and enjoy whenever you like.
@@Random-xw1fg It's a very popular brand of preprogrammed, electronically-controlled pressure cooker. You can set it manually, or use any of its many labelled buttons for cooking different types of foods. It's fast and does a great job on many foods. It can be used as to saute, steam, boil, or slow cook foods, too.
Considering not everyone has the things to make this; the people who do, actually spend less money compared to just buying a tub of yogurt. [Prices do vary, but I used the ones from Walmart] One, 32 oz, whole milk greek yogurt (plain) is about $4.00. (0.125 cents/oz) So, 1/4 cup (2 oz) is around 0.50 cents. One gallon of whole milk is about $3.00. (0.18 cents/cup (8 oz) ) So, 6 cups (48 oz) is around $1.08. Assuming the amount of liquid has not been affected by evaporation etcetera etcetera, we end up with 6 1/4 cups (50 oz) of REGULAR YOGURT at the price of $1.58. I say regular because greek yogurt has less liquid, and more protein so the end result may be closer to 5 cups (40 oz). To go even further, the serving size on that Walmart tub of greek yogurt is 2/3 cup (170 g) and has around 5 servings per container. Therefore, the serving price would be around 0.80 cents/serving. Our homemade yogurt has about 6 1/4 cups (1,418 grams) per tub, therefore we get about 8.3 servings per container. Meaning, one serving is around 0.19 cents/serving. This means that our number of servings per container increased by 66%, while the items cost decreased by 60.5%. While not everyone has time to do this, it does give you a reasonable increase in the end product AND a new product, whey. Do whatever you feel like doing and don't get mad when people do the same.
Actually the mean yogurt has that watery texture too, if you drain it you would have Greek yogurt which is completely yogurt yeast but you can use watery version of it too!❤
You do not need multi-cooker, just pour the mix into wide mouth jars or even cups, place the lids on and cover well in a few layers of blankets. leave for 12-18 hours, then place in the fridge. You do not need to strain it either, unless you like Greek style thick yogurt.
As everyone is saying that in India we make it everyday fresh. I want to add one more thing, instead of using crook pot , we put vessel under sun and with in 2-4 hrs ur curd is ready. I used to make it daily when i was in India . I used to keep it at 10.00am and at 12.30 pm it used to be ready to eat. Love to see ur video ❤ ... keep inspiring todays generation by giving them tips to make homemade things.
That works well of you have readily available warm temperatures. I lived in the Caribbean for 2 years and it worked great. Back in Canada though, I can't do the same for the majority of the year.
We do this everyday at home. And my mom literally just warms up the milk(just a lil) and adds a teaspoon of yogurt and voila, u have your yogurt in the morning!